Ingredients

The following ingredients have 7 Servings
  • 1 tsp coconut oil or butter
  • 8 oz. whole wheat bread {about 8-9 slices}, torn
  • 8 eggs
  • 1 1/4 cups milk {I used 1%}
  • 1/4 cup no sugar added applesauce
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 TBSP vanilla extract
  • 2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1/4 tsp salt

Instruction

  • Spread coconut oil or butter in a 9×13 inch baking dish. Put the torn bread in an even layer in the prepared baking dish. Set aside.
  • Whisk together eggs, milk, applesauce, maple syrup, pumpkin puree, vanilla extract, cinnamon, cloves, nutmeg, and salt. Pour mixture over the bread in the baking dish. Cover and refrigerate overnight or at least 4 hours.
  • When ready to eat, remove casserole dish from refrigerator. Preheat oven to 350°F. Bake the Pumpkin French Toast Casserole in the preheated oven for 35-40 minutes, until cooked through {If it starts to get too brown, just cover lightly with foil and bake until done}. Serve with extra maple syrup if desired.